Mile-High Shredded Beef

• 3 pounds beef chuck roast or round steak
• 1 x vegetable oil
• 1 cup onions chopped
• 1/2 cup celery chopped
• 2 cups beef stock
• 1 each garlic clove, minced
• 1 teaspoon salt
• 3/4 cups ketchup
• 4 tablespoons sugar brown
• 2 tablespoons vinegar
• 1 teaspoon prepared mustard dry
• 1/2 teaspoon chili powder
• 3 each red hot pepper sauce drops
• 1 each bay leaves
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon worcestershire sauce

1. In a dutch oven, brown beef in oil on both sides.
2. Add onion and celery when meat is almost browned.
3. Add broth; cover and simmer 3 to 4 hours or until meat is tender.
4. Remove meat; cool and shred.
5. Drain vegetables, reserving 1 1/2 cups broth.
6. Skim off any fat.
7. Return the meat, vegetables and broth to dutch oven; add the remaining ingredients.
8. Simmer until heated through.
9. (Keeps well in a slow cooker on Low heat.)
10. Remove bay leaf before serving.
11. YIELD: 8 servings

beef chuck, vegetable oil, onions, celery, beef stock, garlic, salt, ketchup, sugar brown, vinegar, chili powder, red hot pepper sauce drops, bay leaves, paprika, garlic, worcestershire sauce

Taken from recipeland.com/recipe/v/mile-high-shredded-beef-2294 (may not work)